JP2003052339A - Method for treating edible seaweed - Google Patents
Method for treating edible seaweedInfo
- Publication number
- JP2003052339A JP2003052339A JP2001245666A JP2001245666A JP2003052339A JP 2003052339 A JP2003052339 A JP 2003052339A JP 2001245666 A JP2001245666 A JP 2001245666A JP 2001245666 A JP2001245666 A JP 2001245666A JP 2003052339 A JP2003052339 A JP 2003052339A
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- seawater
- hot water
- chlorella
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
【発明の詳細な説明】
【０００１】
【産業上の利用分野】本発明は、食用海藻類の栄養を向
上させる食用海藻類の処理法に関する。
【０００２】
【従来の技術】若布、その他の食用海草類を、クロレラ
粉末、またはクロレラ熱水抽出液を塩水に混和した８０
〜１００℃の処理液で処理することを特徴とする食用海
藻類の処理法は、特公昭５５−３３８６３号公報に掲載
されており公知である。
【０００３】
【発明が解決しようとする課題】本発明は、食用海藻類
を製品化するに当たり、化学薬品を使用しないで、クロ
レラ粉末、またはクロレラ熱水抽出液を塩水に混和した
混合液に浸漬処理することによって、食用海藻の食感、
食味を向上させることに関する。
【０００４】
【課題を解決するための手段】本発明は、海水１００重
量部に対して、３〜４重量部の割合のクロレラ熱水抽出
液を混合した混合液に海藻を入れて、８０〜９０℃に保
持することから成る海藻類の処理法である。
【０００５】本発明での海藻類とは、若布、昆布、ひじ
き、などの海藻類を意味し、これに使用する海水の塩分
は、外洋では３．３〜３．８％、海域で異なるが、含ま
れてる塩類相互の重量比率はどの海水でも略一定で、単
なる塩水よりも好ましい。そして、海水塩度が、クロレ
ラ熱水抽出の有する栄養質物、例えば、多糖類、成長促
進因子、ビタミン類、整味、色調保持物などを１００％
引き出すことにより、処理液、海水中の諸成分、即ち塩
化マグネシウム、硫酸マグネシウム、硫酸カルシウムと
混和され、若布、昆布、ひじきなどの海藻類に含まれて
いるタンパク質物、カルシウム、鉄、燐、ビタミン類
と、クロレラ熱水抽出液の栄養質物、海水中の諸成分が
海藻類に吸収されて、クロレラ熱水抽出液を使用しない
若布、昆布などと比べると、栄養、食味、食感と、色相
等が著しく優れている。
【０００６】
【実施例】左・右側面の、縦の長さが２００ｃｍ、横の
長さが１３０ｃｍで、前・後側面の、縦の長さ２００ｃ
ｍ、横の長さ３００ｃｍの処理槽に、５０００リットル
の海水を入れ、加熱し、これにクロレラ熱水抽出液を２
００リットルを入れた、海水とクロレラ熱水抽出液との
混合液の温度を、８５℃に保持すると共に、攪拌しつ
つ、これに、昆布、ひじき、または若布などを入れて、
食感性、食味性や、色相の良好な昆布、ひじき、または
若布などを得る海藻類の処理法であ。
【０００７】
【発明の効果】本発明によれば、海水１００重量部と、
クロレラ熱水抽出液３〜４部との混合液を８０〜９０℃
に保持した処理液で、若布、ひじき、その他の海藻類を
処理することにより、海水や、クロレラ熱水抽出液が持
つ諸成分が、上記若布などの海藻類に吸収されて、食
感、食味、色相などを、より良好にされた海藻類食品が
得られるのである。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating edible seaweed which improves the nutrition of edible seaweed. 2. Description of the Related Art Young cloth and other edible seaweeds are mixed with chlorella powder or chlorella hot water extract in salt water.
A method for treating edible seaweeds, which is characterized by treating with a treatment solution at -100 ° C, is disclosed in JP-B-55-33863 and is well known. SUMMARY OF THE INVENTION The present invention relates to a method for producing edible seaweeds, which comprises immersing a chlorella powder or a chlorella hot water extract in a salt solution mixed with salt water without using chemicals. By processing, the texture of edible seaweed,
It relates to improving the taste. According to the present invention, a seaweed is added to a mixed solution obtained by mixing a chlorella hot water extract in a ratio of 3 to 4 parts by weight with respect to 100 parts by weight of seawater, and then the seaweed is added to the mixture. This is a method for treating seaweeds, which comprises maintaining the temperature at 90 ° C. [0005] The seaweeds in the present invention mean seaweeds such as young cloth, kelp, hijiki and the like, and the salt content of the seawater used for the seaweeds is 3.3 to 3.8% in the open sea, which varies depending on the sea area. The weight ratio of the salts contained in each other is almost constant in any seawater, and is preferable to simple saltwater. The salinity of the seawater is 100% of nutrients, such as polysaccharides, growth promoting factors, vitamins, flavors, and color retainers, which are obtained by chlorella hot water extraction.
By withdrawing, processing solution, various components in seawater, that is, mixed with magnesium chloride, magnesium sulfate, calcium sulfate, protein substances, calcium, iron, phosphorus, vitamins contained in seaweeds such as young cloth, kelp, hijiki And nutrients of chlorella hot water extract, various components in seawater are absorbed by seaweed, and nutrition, taste, texture and hue are higher than those of young cloth and kelp that do not use chlorella hot water extract. Etc. are remarkably excellent. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The left and right sides have a vertical length of 200 cm and a horizontal length of 130 cm, and the front and rear sides have a vertical length of 200 c.
m, 500 liters of seawater was put into a 300 cm long treatment tank, heated, and chlorella hot water extract was added to the tank.
While maintaining the temperature of the mixture of seawater and chlorella hot water extract containing 85 liters at 85 ° C. and stirring, put kelp, hijiki, or young cloth into this,
This is a method for treating seaweed to obtain kelp, hijiki, or young cloth having good texture, taste, and hue. According to the present invention, 100 parts by weight of seawater,
Mix the mixture with 3-4 parts of chlorella hot water extract at 80-90 ° C.
By treating the young cloth, hijiki and other seaweeds with the treatment liquid held in the seawater, various components of the seawater and chlorella hot water extract are absorbed by the seaweeds such as the above-mentioned young cloth, and the texture and taste are Thus, a seaweed food with improved hue and the like can be obtained.
Claims (1)
水抽出液を３〜４重量部の割合で混合し、８０〜９０℃
に保持した混合液に、食用海藻類を浸漬保持することか
ら成る食用海藻類の処理法。Claims: 1. Chlorella hot water extract is mixed at a rate of 3 to 4 parts by weight with respect to 100 parts by weight of seawater, and is mixed at 80 to 90 ° C.
A method for treating edible seaweeds, comprising immersing and holding edible seaweeds in a mixed solution held in a liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001245666A JP2003052339A (en) | 2001-08-13 | 2001-08-13 | Method for treating edible seaweed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001245666A JP2003052339A (en) | 2001-08-13 | 2001-08-13 | Method for treating edible seaweed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003052339A true JP2003052339A (en) | 2003-02-25 |
Family
ID=19075371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001245666A Pending JP2003052339A (en) | 2001-08-13 | 2001-08-13 | Method for treating edible seaweed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003052339A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100935208B1 (en) * | 2007-11-16 | 2010-01-06 | 김태봉 | A chlorella containing seaweed food and process for preparing same |
| CN109566806A (en) * | 2018-11-30 | 2019-04-05 | 龚士华 | It is a kind of for promoting the sargassum fusifome extracting solution of selenium-enriched vine tea health-care effect |
-
2001
- 2001-08-13 JP JP2001245666A patent/JP2003052339A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100935208B1 (en) * | 2007-11-16 | 2010-01-06 | 김태봉 | A chlorella containing seaweed food and process for preparing same |
| CN109566806A (en) * | 2018-11-30 | 2019-04-05 | 龚士华 | It is a kind of for promoting the sargassum fusifome extracting solution of selenium-enriched vine tea health-care effect |
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